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Tuesday, 1 May, 2012

Daniel Jorda and 2am: lab talk bread

2am: lab hosts Daniel Jorda for a week during the World gourmet submit. 

One of the top bread makers in Europe, Daniel Jorda’s humble background and creativity has touched the chefs at 2am: lab.

We collaborated to make a 7 course meal where bread took centre stage of the dinner for the first time. 

Different flavors and textures of bread were incorporated into the courses. (more photos can be viewed in our gallery) 

When he first arrived, we took him to Ghim moh market where he tasted most of the local delights and bought much local herbs and fruits for the dinner and workshop. 

 

   Daniel Rolling the annatto crispy bread for one of the courses. 

   

Annatto bread recipe coming soon… 

 

 One of the highlights was Daniel using our fermented ginger juice to incorporate it in his starter and used this to make some pancakes for one of the courses. 

Daniel loves using spices, dried herbs and vegetables in his bread and it was wonderful seeing him being inspired by our flavor wall and picking ingredients from the wall for use in his bread. 

 Making squid ink mini buns

 Tasted good on its own and can be used for mini burger buns

Another bread he made for pre dinner course. one of his favorites…. 

Focaccia

250g            whole wheat bread flour
130g water
15g butter
10g baker yeast
5g sea salt
1tbsp            oregano leaves
1tbsp            rosemary leaves
Extra virgin olive oil 

Topping

15g water
15g extra virgin olive oil
2g sea salt

 

 Daniel making mini coconut buns with desiccated coconut

Making bread sculptures for petit 4s. 

Chef daniel and the 2am: lab chefs, made some experiments with the dough with flour, salt and water. 

 

 

POSTED BY Food Lab AT GMT +8 3:08am | No Comments
CATEGORIES: News
TAGS:
  • Bread,
  • cooking,
  • Daniel jorda,
  • dinner,
  • Experimental,
  • guest chef,
  • Local herb,
 
 

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